Molletes with Pico de Gallo Salsa

Molletes, a popular Mexican anytime antojito or craving, can be eaten for breakfast, lunch, brunch, afternoon munchie, or dinner. As with most antojitos, this recipe is flexible: You can add extra toppings like diced ham, turkey, cooked bacon, or fried chorizo. Although molletes are generally served with a juicy Pico de Gallo salsa they can be drizzled with any salsa of your choice.

Molletes with Pico de Gallo Salsa
Serves 4

4 teleras, bolillos (Mexican rolls), petite baguettes or large baguettes cut into 6” portions
2 cups refried beans (homemade or store bought)
2 cups grated cheese, either Mexican Oaxaca, Pupusa style Salvadorean, Mozzarella or Monterrey Jack (any melting cheese of your liking will do)
Serve with Pico de Gallo salsa, (recipe follows) or another salsa of your choice

Preheat the oven to 350 degrees.   Slice the bread portions in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top.

Arrange Molletes on a baking sheet as you make them. (If you want to add additional toppings like ham, turkey, bacon or chorizo sprinkle them on top of the cheese.) When they are all assembled, place the baking sheet into the oven.   Bake for 10 to 12 minutes, or until the cheese has melted and the bread has achieved a nice toasted crust around the edges. Serve with Pico de Gallo salsa on the side, or a salsa of your choice, to be spooned on top, if desired.